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Wednesday, September 23, 2015

Wrap your meat for an efficient freezing

This is an illustrated guide to wrapping meat in freezer paper for an airtight seal. It's not hard to learn, as the major trick is folding and re-folding the creases to push out the air, along with keeping the fold tight while you tape it off. Once you've mastered the "drugstore wrap," you'll get better-quality reheats, frostless meat, and a lot less guilt at freezer-cleaning time (as you end up tossing fewer arctic-frosted cuts).

Foods of highest quality, properly prepared for freezing, can lose color, flavor, texture and nutritive value if packaged improperly.
Proper packaging methods mean:
Using moisture-vapor-proof paper or containers
Removing as much air as possible from package
Carefully sealing tightly wrapped package
Labeling package for usage within recommended storage time.

1. Place meat on paper.

Tear off enough paper to go about one and a half times around meat, put shiny side next to meat (if using wax coated paper). Lay meat on center of paper and allow ample paper at sides.

2. Bring ends together.

Start folding ends of paper together over center of meat. Turn edges over to make a fold about an inch deep. Run your fingers along fold to make a good crease.

3. Fold to meat.

Keep turning paper over and crease each fold. The last fold should pull paper tight around meat. You want to get all the air out of package to prevent “freezer burn”.

4. Fold ends.

Press paper down close to sides of meat. Press out all the air you can to make a tight package. Fold in each of the four corners of paper. This will make a point at each end.

5. Turn under ends.

Turn pointed ends of paper under package. Then fold under about an inch at each end of package. You have made a tight package that will keep air out and moisture in.

6. Seal and label.

Seal with tape (you can use masking tape or freezer tape). Label each package with kind and amount of meat and date you put into your freezer. Now it’s ready to go into freezer.

This method of meat wrapping is also known as “The Drug Store Wrap“.

Tip: Store wrapped items seam side down to protect seal. You can double wrap meat if the freezer paper you’re using isn’t the best quality (or use one layer aluminum foil or plastic wrap then cover with freezer paper).

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